Recipe report: Brunch

breakfast tea croissant sandwiches

Mother’s Day jump-starts the spring celebration season, which goes on to include graduations, Memorial Day, Father’s Day and other occasions. Brunch is a celebratory meal that adapts well to any of these events, catering to groups large and small and customers of all ages. To amp up your menu, move out of the eggs-Benedict-and-omelet rut and try one of these innovative recipes. 

Avocado Toast

avocado toast fsd slide

Avocado toast is starring on breakfast and brunch menus in all types of foodservice operations. This speedy version is adaptable to fast casuals, build-your-own stations and sit-down restaurants. Changing up the shaved vegetables in step with the seasons is an easy way to vary the presentation.

Click here for the recipe.

Chicken & Waffle Egg Pops

eggpop waffle

Chicken and waffles is one of those dishes that can morph from breakfast to lunch and fit perfectly into the more flexible brunch daypart. At Abreo, a restaurant in Rockford, Ill., chef Sletten menus a whimsical version of this classic, topping a mini waffle with an egg on a stick and scattering the plate with crisp chicken skin.

Click here for the recipe.

Potato and Short Rib Hash

potato hash fsd slide

Chefs are turning hash into an on-trend brunch entree with the addition of meats like braised short ribs and carnitas. Here, chef Tunks seasons short ribs with a housemade rub and barbecue sauce, then cooks them over woodchips for a smoky flavor, giving the hash a culinary spin without taking it out of the comfort food zone. Leftover braised beef, pork, turkey or lamb can also be used in the recipe.

Click here for the recipe.

Lamb Merguez Scotch Egg

lamb merguez scotch egg

Some operators have started to offer small plates at brunch in a style similar to dinner service. The idea appeals to customers who like the variety of trying several dishes in one sitting or sharing a meal with friends. But a small-plate brunch also works well with buffet service or a catered event. Chef Bolin’s version of a Scotch egg made with Moroccan-flavored lamb sausage makes a flavorful addition to this type of menu.

Click here for the recipe.

Peanut Butter Waffle with Grape Compote

pb waffles

Waffles are practically an essential brunch item, but customers can get bored with the usual toppings. In this recipe, chef Hegsted adds peanut butter to the batter and creates a fresh grape compote for the topping—a brunchy variation on the quintessential peanut butter and jelly sandwich.

Click here for the recipe.

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